Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
9
Low
Nutrition per serving
Calories86.9 kcal (4%)
Total Fat3.7 g (5%)
Carbs12.7 g (5%)
Sugars4 g (4%)
Protein1.6 g (3%)
Sodium921.9 mg (46%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Mix the cut potato, carrot and beetroot with salt and chilli flakes.
Precooking vegetables: Microwave oven method
Step 2
Close and cook in microwave oven for 7 - 9 minutes or till the vegetables are tender but not fully cooked. (I took 7 mins on high power setting using 800W microwave oven.)
Precooking vegetables: Pressure cooker method
Step 3
Splash a palmful of water into the mixture and cook for 1 whistle.
Step 4
Switch off the flame and leave it to cook for 5 minutes before releasing the steam.
Precooking vegetables: Frying pan / wok method
Step 5
Cook closed for 5 minutes on low flame. During this time, the vegetables will release some water that is naturally in them.
Step 6
Remove the lid, add a palmful of water (if it is too dry).
Step 7
Stir well, close the pan/wok and continue cooking till tender. Keep stirring in between to prevent the vegetables from sticking to the pan / wok.
Stir Frying
Step 8
In a frying pan or wok, heat about 1 Tbsp oil. You may have to add more if your pan is not non-stick.
Step 9
When the oil is hot, add the precooked vegetables.
Step 10
Stir-fry on medium flame till fully cooked and dry. (I took around 8 minutes for this.)
View on When a Vagabond Cooks
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